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MASTER STORY · 05 OF 5
普埃布拉 · 墨西哥城 · PUEBLA / CDMX

转盘上
站着两个文明
Two civilizations
on a single spit.

Taco al Pastor — a hundred-year saga of Lebanese-Mexican fusion.

Taco al Pastor · 黎巴嫩-墨西哥融合的百年史诗

Read time
5 min
In this issue
  • · 故事开场Discovery
  • · 关键食物The food
  • · 融合产出The fusion
  • · 引语 + CTAQuote + CTA
1892
黎巴嫩移民抵达普埃布拉 Lebanese arrive in Puebla
01 / Discovery
2022 · 花花主厨在墨西哥城跟着 Taquero 学转盘 2022 · Our chef trained with a taquero in Mexico City

1892 年,第一批黎巴嫩移民抵达墨西哥普埃布拉,带着他们的羊肉串(Shawarma)和立式烤架。1930 年代,他们的孩子在墨西哥城开了店——把羊换成猪、把皮塔饼换成玉米饼、加入 achiote(胭脂树籽)和 guajillo 辣椒、最后在 1950 年代某个夏天,有人在转盘顶上放了一颗菠萝。Taco al Pastor 由此诞生。它不是墨西哥的,也不是黎巴嫩的——它是两个文明在 60 年里慢慢融合出来的第三样东西。

In 1892, the first Lebanese immigrants arrived in Puebla, Mexico, bringing with them lamb shawarma and the vertical spit. In the 1930s, their Mexican-born children opened restaurants in Mexico City — swapping lamb for pork, pita for corn tortilla, adding achiote and guajillo. One summer in the 1950s, someone placed a pineapple on top of the spit. Taco al Pastor was born. It isn't Mexican. It isn't Lebanese. It's a third thing — sixty years of slow fusion between two civilizations.

02 / The food

一道食物,一段故事 One dish, one story.

🌮
Taco al Pastor Taco al Pastor
(意为「牧羊人风格的 Taco」) ("shepherd-style" taco)

Trompo 是墨西哥语里的“陀螺”——立式烤架,猪肉一片一片堆叠成圆锥形,顶上压着一颗菠萝。师傅用大刀切下薄片,直接落在玉米饼上,菠萝汁顺着锥体流下,腌渍着每一层肉。我们的主厨在 Roma 区跟着 Don Alberto 学了 6 周——他用了 32 年时间把这个动作练成肌肉记忆。最后他对我们的主厨说:“Taco al Pastor 教我的,不是工艺,是融合不需要害羞——我们的奶奶拿着黎巴嫩烤架,做出了墨西哥菜。”

Trompo means "spinning top" in Spanish — the vertical spit. Pork is stacked into a cone, a pineapple presses down from above. The taquero shaves thin slices that fall directly onto a corn tortilla, pineapple juice running down the cone, marinating each layer. Our chef spent six weeks in Roma with Don Alberto, who has 32 years of muscle memory in those motions. At the end, Don Alberto told him: "What al Pastor taught me isn't technique. It's that fusion doesn't have to be shy — our grandmothers took a Lebanese spit, and made Mexican food."

03 / The fusion

带回中国厨房的三件事 Three things we brought back.

From Mexico to Beijing — what changed. 从墨西哥到北京 · 哪些被改写

墨西哥让我们看到的是另一种融合——不是“传统对标传统”,而是“用一个外来工艺,做出本地新身份”。这给了花花研发的核心方向:用世界各地的工艺,做“中国身份”的西餐产品,而不是反过来。

Mexico showed us a different kind of fusion — not "tradition matched against tradition," but "a foreign technique creating a new local identity." This shaped the heart of Foodvio's R&D: use world techniques to build Western-cuisine products with Chinese identity, not the other way around.

墨西哥原版Mexico original
中国适配Chinese adaptation
为什么Why
黎巴嫩立式烤架 + 墨西哥猪肉 Lebanese vertical spit + Mexican pork
墨西哥立式烤架工艺 + 内蒙草饲羊肉 Mexican vertical spit + Inner Mongolian grass-fed lamb
把“用外来工艺成就本地原料”的逻辑,再做一次跨国移植 Re-applying the "foreign craft, local ingredient" logic across one more border
Achiote + Guajillo 腌料 Achiote + guajillo marinade
赣南螺丝椒 + 五香八角腌料 Gannan chili + Chinese five-spice marinade
用中国地标辣椒,做“墨式工艺、中式风味”的腌料层 Chinese GI chili powering a "Mexican-technique, Chinese-flavor" marinade layer
玉米饼 + 菠萝 Corn tortilla + pineapple
新疆面饼 + 海南菠萝 Xinjiang flatbread + Hainan pineapple
用中国旱田面粉换玉米饼,海南菠萝代替墨西哥菠萝 Xinjiang dryland flour replaces corn; Hainan pineapple replaces Mexican
“融合不需要害羞。
我们的奶奶拿着黎巴嫩烤架,
做出了墨西哥菜。”
“Fusion doesn't have to be shy.
Our grandmothers took a Lebanese spit,
and made Mexican food.”
04 / TASTE THE STORY

用世界的工艺,
做中国身份的食物。
World techniques.
Chinese identity.

墨式立式烤架 · 内蒙草饲羊肉 · 赣南腌料 · 申请墨西哥系列样品组合,品尝三个国家在一份 Taco 里的相遇。 Mexican vertical spit · Inner Mongolian grass-fed lamb · Gannan marinade. Request the Mexico sample pack and taste three countries in one taco.